ServSafe Pt3 - Time/Temperature

Open Ended

Describe a situation where improper control of time and temperature could lead to unsafe food. What could be the consequences?

Fill in the Blank

Foods such as ___ or other soy protein need time and temperature control for safety.

Fill in the Blank

What is the temperature danger zone, and why is it important to avoid keeping food in this range?

Open Ended

List two corrective actions that might be taken if food is found at incorrect temperatures.

Open Ended

Why is it important to use the correct thermometer for measuring the temperature of food?

Multiple Select

Which of the following are correct steps to ensure a thermometer is ready to use?

• Washed, rinsed, sanitized, and air-dried

• Calibrated

• Used immediately after previous use without cleaning

• Stored in a drawer with utensils

Multiple Choice

How should temperatures be checked when measuring the temperature of food?

• Stick the thermometer into the thickest part, usually the center; wait until the reading steadies; take another reading in a different spot.

• Stick the thermometer into the thinnest part and read immediately.

• Only check the temperature once.

• Check the temperature by touching the food.

Multiple Choice

Why is it important to wash, rinse, sanitize, and air dry the thermometer after use?

• To prevent cross-contamination and ensure accurate readings.

• To make the thermometer look shiny.

• To cool down the thermometer.

• To make it easier to use next time.

Fill in the Blank

At what temperature should cold TCS food be received?

Multiple Choice

Which signs indicate that frozen food should be rejected upon delivery?

• Fluids, water stains, ice crystals or frozen liquids

• Firm texture and no stains

• Bright color and no odor

• Proper labeling and packaging

Open Ended

List three reasons why you should reject food during receiving to ensure it is safe.

Multiple Choice

What are some ways you can store TCS food safely?

• Store cold TCS food at an internal temperature of 41°F (5°C) or lower.

• Keep frozen food frozen.

• Overload coolers or freezers.

• Plan ahead to avoid opening cooler doors more often than necessary.

Open Ended

Why is it important to label all food not stored in its original container, and what information must the label include?

Multiple Choice

Which of the following is NOT a correct practice for storing RTE TCS food?

• Store RTE TCS food for seven days maximum if stored at 41°F (5°C) or lower.

• Date-mark RTE food if held longer than 24 hours.

• Store RTE TCS food for ten days maximum.

• Throw out food not marked with the day or date by which it should be sold, eaten, or thrown out.

Multiple Choice

Which food storage label is incorrect for turkey chili prepared in-house?

• A

• B

Fill in the Blank

Off-site food labels should include the name of food, use-by date and time, and ________ instructions.

Open Ended

Explain the FIFO method and why it is important for storing TCS food safely.

Multiple Choice

Which of the following is NOT an acceptable way to thaw TCS food?

• In the refrigerator

• Under running water

• In a microwave oven

• On the countertop

Open Ended

Describe the proper steps for thawing ROP fish to ensure food safety.

Open Ended

When prepping TCS food, why is it important to avoid large batches and quickly return prepped food to coolers?

Fill in the Blank

Cooking TCS food reduces pathogens in food to ___ levels.

Multiple Choice

What is the minimum internal temperature poultry should be cooked to for safety?

• 145°F (63°C) for 15 seconds

• 155°F (68°C) for 17 seconds

• 165°F (74°C) for <1 second

• 175°F (80°C) for 1 minute

Multiple Select

Select all the foods that must be cooked to 155°F (68°C) for 17 seconds to ensure safety.

• Ground beef

• Whole chicken

• Ground pork

• Ground lamb

Open Ended

What questions do you still have about controlling time and temperature to keep food safe?

Multiple Choice

Why is it important to control time and temperature when handling food?

• To prevent bacteria growth and keep food safe

• To make food taste better

• To save energy

• To reduce cooking time